Friday, July 25, 2014

BBQ Tofu with Oven Roasted Corn

This dinner screams summer to me.  This is my kind of dinner.  It's really easy, it's incredibly tasty, and it's full of seasonal ingredients.

If you are lucky enough to have farmers' markets bursting with corn, grab several and get to cooking!

BBQ Tofu with Oven Roasted Corn


  • 2-4 ears of corn, depending on how many you are serving
  • 1 package extra firm tofu
  • 1 cup spicy BBQ sauce (I used Stubb's Sweet Heat)
  • 2 cups romaine, rough chopped
  • 1 cup radishes, sliced thin
  • 1/4 cup thinly sliced carrots
  • 1/2 yellow pepper, diced
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1 tbs raw pumpkin seeds
In a large pot, soak the corn in water for 1 hour.

Drain the tofu and slice into 3/4" slides.  Put in a single layer in a baking dish with a towel at the bottom.  Cover with a towel and press for 1 hour.  (This times out with the corn).

Preheat the oven to 350 degrees (F).

After tofu has pressed, cover in the cup of BBQ sauce in a large baking dish.

Place corn husks and tofu in the oven and bake for 30 minutes.

While that is baking, make the salad with romaine, radishes, carrots, yellow pepper and olive oil.

After 30 minutes, remove corn and leave in the husk to cool for 10 minutes.

Flip the tofu and cook another 10 minutes.

Remove from the oven and let cool for 5 minutes.

Shuck the corn over the trash can.  Be careful, because it will be very hot.

Assemble your dish:  Place a good amount of salad on your plate, place tofu on top, then add the pumpkin seeds.  Serve along side corn.  

You can add vegan butter to the corn, but I like it just the way it is.


The most time consuming part of this dish is the soaking/pressing.  It doesn't take very long to make a salad, and you can add whatever components to the salad that you like.  I wanted to keep it simple, but you can experiment!  

Don't you love my new salad spoons?

Josh is a big fan of canned green beans.  I don't cook them that often, but we busted them out for this meal.  There's definitely something homey and reminiscent of childhood when I eat them.

What is your favorite summer time meal?

Thursday, July 24, 2014

Tofu Scramble Bagel Sandwich

I love Sunday Breakfast, and while I don't have a pancake recipe for you, this sandwich is just as good.  It's incredibly flavorful, and it's really filling.  If you serve it with a side of fresh sliced peaches, you'll be happy for the whole day!

Tofu Scramble Bagel Sandwich

  • 1 package extra firm sprouted tofu (or any firm tofu)
  • 2 cups chopped lacinato kale, rough chopped
  • 2 tbs coconut oil
  • whole wheat bagels
  • vegan cheese slices
  • 2 jalapeno, sliced thin
  • 2 cloves of garlic, pressed
  • 1 banana pepper, sliced thin
  • earth balance for buttering
  • 1/3 cup nutritional yeast
  • 2/3 cup water
  • 1 tbs cumin
  • 1 tbs tumeric
  • 1 tbs dried dill
  • 1/2 tsp sea salt
  • pepper to taste

Heat a large pan on medium/high heat.

Melt the coconut oil.  

Add kale, garlic, jalapeno and banana pepper to the pan.  Saute for 8 minutes, until the kale starts to soften.  Take care not to burn the garlic.  Turn the pan down to medium heat.

Crumble the tofu into the pan.  There's no need to press the water out.  

Saute for 5 minutes, then add the nutritional yeast and water.  Stir so it's all mixed together.  Add the remaining spices.

Cook down the tofu scramble for another 10 minutes.

Toast your bagel, then butter each side.  Lay the vegan cheese on one side and top with the scramble.  Enjoy!

I surprised myself with how much flavor this dish had.  My initial thought when I finished the sandwich was, "Could I stomach another one?!"  Of course, I could not, but I know I'll be making them for breakfast this week.

This is a great breakfast to get your day going.  It has protein, fat and carbohydrates, and it even has a healthy dose of greens!

What's your favorite go-to vegan breakfast sandwich?

Wednesday, July 23, 2014

Summer Tomato Pasta Salad

I was standing over my farmer's market haul, wondering what to do with all the beautiful produce I found.  Then, the cooked spaghetti in my fridge called out to me.  I started fantasizing about a tomato pasta salad, and the dish came together really well.

This salad was so good, that I couldn't get enough!  I brought it for lunch with avocado and baked tofu, and it kept me full all afternoon.  This dish is light, spicy and full of flavor.

Summer Tomato Pasta Salad

  • 3 cups cold cooked spaghetti
  • 1 large zucchini, shredded
  • 2 large carrots, shredded
  • 3 cups cherry tomatoes, halved
  • 2 jalapeno, sliced thin
  • 1/4 cup pumpkin seeds
  • 2 cloves garlic, pressed
  • 3 tbs extra virgin olive oil
  • 1 cup fresh basil, sliced super thin
  • 1/2 tsp sea salt
  • pepper to taste
Assemble everything in a large bowl.  Let cool an hour before eating.  That way, the flavors can meld.

This salad is great on its own, but it went great with tofu and avocado.  I think it would be a great dish to bring to a summer party as well.

Tuesday, July 22, 2014

Vegan Menu to Bring to Any Summer BBQ

Yesterday, I shared with you the recipe for some amazing BBQ Tempeh Wraps we brought to Josh's work party.  Today, I want to share the rest of the menu with you, then you get to see some mouth watering dessert production photos.

Vegan Summer BBQ Menu

Killer Zucchini Salad
BBQ Tempeh Party Wraps
Minimalist Baker Peanut Butter Pie, made into cups
Minimalist Baker Cheesecake bites

We knew there would be a dessert contest, so we brought the vegan love.  Unfortunately, we were beaten out by a regular cheesecake, but everyone loved our desserts too.  The star of the show, though, was really the zucchini salad.  Everyone kept going back for more.

I changed up the recipe slightly on the salad.  This time, instead of throwing in big peanuts, I smashed a bunch of super salty peanuts and sprinkled them on top at the end.  It had just the right amount of heat and flavor, and it was almost gone when we got home.

I really wanted to blow everyone out of the water with these desserts, and Minimalist Baker has the best desserts around.  These would be great for any party.

The first dessert we made was the peanut butter cups.  It may be a bit tricky to find vegan graham crackers, but you can usually find something at whole food that will work.  These would be great without the crust, too.

These are so delicious, creamy and flavorful.  I think they work better as a mini bite, because they're really rich.

The second dessert was the mini cheesecake bites.  Yum and yum.  This was my favorite.

The key to these bites is to let them warm up a little bit before you serve them.  Of course, you need to freeze them to set, but they're super tasty when they're just a little soft.

These compliment each other so well, and I think they would be a great party food to serve along side one another.

No matter what you bring, cook food that you love and share it with your friends.